Thai Chicken Thighs

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 268.3
  • Total Fat: 6.3 g
  • Cholesterol: 114.5 mg
  • Sodium: 841.7 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 0.5 g
  • Protein: 29.2 g

View full nutritional breakdown of Thai Chicken Thighs calories by ingredient
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Introduction

"This recipe actually calls for Breasts, but I used thighs and they were moist and luscious! Goes well with steamed Basamati Rice." "This recipe actually calls for Breasts, but I used thighs and they were moist and luscious! Goes well with steamed Basamati Rice."
Number of Servings: 6

Ingredients

    2 1/2 tablespoons grated fresh gingerroot
    2 tablespoons chopped garlic
    1/8 teaspoon crushed red pepper flakes
    12 boneless skinless chicken thighs
    1/2 cup flour
    salt and pepper, to season flour,to taste 2 tablespoons olive oil
    4 tablespoons soy sauce
    1/2 cup brown sugar
    1/2 cup white wine vinegar
    1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional)
    1 cup sugar snap pea (mangetout)

Directions

combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
Mix flour with salt and pepper to taste and dredge chicken pieces in this.
Heat the olive oil in a large skillet.
Saute the chicken until browned on both sides and cooked through.
Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
Add the ginger-garlic mixture to the skillet and saute until lightly browned.
Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
Bring the mixture to a boil.
Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
Trim and shred the sugar snap peas diagonally.


Serving Size: 6

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  • You didn't add the chicken thighs in with the nutrition breakdown. - 9/24/13

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